FOS 3042 Lecture Notes - Lecture 8: Food Safety, Pungency, Heat Transfer

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: Obadasi

Document Summary

Food processing vs. food preservation: food processing- the conversion of raw animal and plant tissue into forms that are convenient and practical to consume. Alteration of a food product into another form. Main factors that cause or determine the rate of deterioration. Factors used to inhibit or slow down microbial growth and other deteriorations. 6 basic methods to preserve a food. Water hot enough to inactivate enzymes: may cause changes in. Clostridium botulinum is the most heat resistant pathogenic organism typically found in foods. Time to destroy 90% of the bacterial population at a given temp calculate. Requires a thermal death curve to: can calculate the d-value by determining the time require to reduce the population by one log cycle. Spores are more heat resistant than vegetative cells. Temp increase to reduce heating time by 1 log cycle. Temp decrease to increase heating time by 1 log cycle or 90% Z-value for c. bot is 18 degree f.